Rivertown Bistro

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Issue

April 2012

Photographs by

Bobby Altman

<p>A heavenly parmesan crust pays tribute to snapper lying on a bed of ham and pineapple infused risotto and a pool of port wine reduction. Opposite page: The pimento cheese cake appetizer.</p>

<p>Homemade gingerbread becomes haute fare with pastry cream and a mincemeat and pear compote.</p>

<p>A former executive chef at Charleston’s Shem Creek Bar & Grill and One Eyed Parrot, Darren Smith has elevated his Conway-based eatery into a dining destination.</p>

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